Chinese Sweet Chilli Tofu Tacos
with Crunchy Slaw
- Sesame
- Soy
- Peanuts
- Eggs
- Gluten
- Gluten(Wheat)
- May contain traces of allergens
- Tree nuts
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
Turn a Chinese-inspired meal of glazed tofu cubes, crisp slaw and fresh cucumber into delicious tacos brimming with flavour and colour! It's a multicultural feast that you'll crave - and it's on the table in a flash!
Ingredients
2 clove
garlic
1 unit
cucumber
1 block
Chinese Tofu
(Contains: Sesame, Soy; May be present: Tree nuts)
1 unit
carrot
1 bag
Shredded Cabbage Mix
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 tub
garlic aioli
(Contains: Soy, Eggs; )
1 tub
sweet chilli sauce
6 unit
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
Not included in your delivery
olive oil
2 tsp
soy sauce
(Contains: Soy, Gluten; )
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). Thinly slice the cucumber into strips. Slice the Chinese tofu into 1cm cubes. Grate the carrot (unpeeled).
In a medium bowl, combine the shredded cabbage mix, carrot, crushed peanuts and garlic aioli. Season to taste with salt and pepper and set aside.
In a small bowl, combine the garlic, soy sauce and 1/2 the sweet chilli sauce.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the tofu and cook, stirring often, until browned, 2-3 minutes. Add the sweet chilli glaze to the pan and cook until sticky, 1 minute.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Take everything to the table. Build your tacos by adding a layer of slaw to the base. Top with cucumber and some of the Chinese sweet chilli tofu. Spoon over the remaining sweet chilli sauce.
